Advertisement
Making ravioli
Appears in
Published 1998
The uncooked ravioli may be refrigerated or frozen in single layers between sheets of baking paper.
Lightly brush a little water or egg around each mound of filling.
Place the second sheet of pasta on top and press firmly around each mound to expel any air and to seal. Using a rolling cutter or biscuit cutter, cut out each ravioli.
Alternatively, use the ravioli cutter on a pasta machine. Place two pasta sheets into the floured machine and two mounds of filling in the grooves. Turn the handle of the machine to cut.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
The licensor does not allow printing of this title